How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Creamy Parmesan & Gemelli Pasta with Creamed Leeks & Roasted Tomatoes?

You need 5 ingredients. The key ingredients include: 1 qt. leeks, julienned, 1/3 cup unsalted butter, 2 cups heavy cream, 16 packs KRAFT Simple Signatures Creamy Parmesan & Gemelli Pasta, and more.

Is Creamy Parmesan & Gemelli Pasta with Creamed Leeks & Roasted Tomatoes suitable as pasta & noodles?

Yes, Creamy Parmesan & Gemelli Pasta with Creamed Leeks & Roasted Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Creamy Parmesan & Gemelli Pasta with Creamed Leeks & Roasted Tomatoes?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Parmesan & Gemelli Pasta with Creamed Leeks & Roasted Tomatoes Recipe

Name: Creamy Parmesan & Gemelli Pasta with Creamed Leeks & Roasted Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 qt. leeks, julienned; 1/3 cup unsalted butter; 2 cups heavy cream; 16 packs KRAFT Simple Signatures Creamy Parmesan & Gemelli Pasta; 1 qt. grape tomatoes, roasted

Creamy Parmesan & Gemelli Pasta with Creamed Leeks & Roasted Tomatoes – a delicious recipe with leeks, unsalted butter, heavy cream, Simple Signatures, grape tomatoes. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Servings: persons

1 qt. leeks, julienned
1/3 cup unsalted butter
2 cups heavy cream
16 packs KRAFT Simple Signatures Creamy Parmesan & Gemelli Pasta
1 qt. grape tomatoes, roasted

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
2275 kcal
Category
Pasta & Noodles

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Creamy Parmesan & Gemelli Pasta with Creamed Leeks & Roasted Tomatoes

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